This was a dish we created that made a premium product with simplicity of adding potato gems and greens. Perfect for the entire family. Simple and fast.
- 1 kg frozen potato gems
- 2 large heads broccoli, cut into florets
- 2 Wagyu beef scotch fillet steaks, about 300 g each
- sea salt and black pepper, to serve
- 50 g salted butter
- 3 garlic cloves, finely chopped
- 2 long red chillies, seeded and finely chopped
- lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 180°C. Bring a medium saucepan of lightly salted water to the boil. Preheat a chargrill pan or barbecue over high heat.
- Place the potato gems on a baking tray and bake for 20 minutes, turning once.
- Add the broccoli to the boiling water and cook for 4 minutes or until just tender. Drain well.
- Season the steaks generously on both sides with salt. When the pan is very hot to the point of smoking, add the steaks and cook for 2 minutes on each side, turning once. Remove and set aside on a plate, loosely covered with foil and rest for 3–5 minutes.
- Meanwhile, melt the butter in a frying pan over medium heat. When melted, add the garlic and cook for 30 seconds or until fragrant, then add the chilli and cook for another 30 seconds. Add the broccoli, toss to coat and cook until heated through. Season with salt and pepper.
- Serve the steaks, potato gems and broccoli with lemon wedges for squeezing over the steaks.
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Photography by Adam Liaw.